Hazelnut Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that somehow tastes even better made at home. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, garlic powder — and a cold vegan lager or pale ale that does serious heavy lifting, creating that signature airy crunch as it hits the hot oil. Cornstarch in the mix keeps things extra crisp, while the dredging step ensures the batter actually clings to every ring instead of sliding off. There are no nuts, nut oils, or nut-derived ingredients anywhere in this recipe, so anyone avoiding tree nuts like hazelnuts can dig in without scanning a single label. The whole process is straightforward: slice, dredge, dip, fry, and finish with a pinch of flaky sea salt while they're still hot. Serve them as a starter, a side, or honestly just as the main event — no one is going to complain.
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
For the batter
- 1 ½ cups all-purpose flour, divided
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 ¼ cups vegan-certified lager or pale ale, cold
For frying
- neutral oil, for frying (about 4 cups)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the onions and slice them crosswise into rounds about 3/4-inch thick. Separate the rounds into individual rings and spread them on a sheet pan lined with paper towels. Pat dry.
- 2
Pour the neutral oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry thermometer.
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